Andrew Schloss, David Joachim

Steakhouse Glaze

Preparation info
  • Makes about

    ¾ cup

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking
Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

  • About

This souped-up steak sauce transforms the ubiquitous steakhouse condiment into a glaze. Added sugar from ketchup helps the sauce to caramelize on the surface of meat as it browns. The sauce is pungent and should be reserved for richly flavored meats.

Ingredients

  • ½ cup A1 steak sauce
  • 1 tablespoon brown mustard
  • 1 tablespoon<

Method

Directions

  1. Combine all of the ingredients.
  2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.